Filipino Rice Cake (Bibingka)
Bibingka is a traditional Filipino rice cake baked in banana leaves, which impart a subtle, earthy aroma to the tender, moist cake. Made with rice flour, coconut milk, and eggs, it has a naturally sweet, creamy flavor complemented by the rich buttery finish and a sprinkling of toasted coconut. This festive treat is distinctive for its soft, slightly spongy texture and fragrant banana leaf essence, making it a beloved holiday and special-occasion delicacy in the Philippines.
Ingredients:
- 1-2 banana leaves, washed well
- 2 cups (473 ml) rice flour
- 4 tsp baking powder
- ¼ tsp (1 ml) salt
- 1 cup (237 ml) granulated sugar
- 2 cups (473 ml) coconut milk
- 2 large eggs
- 7 tbsp (104 ml) melted butter, divided
- ½ cup (118 g) toasted coconut
Method:
Warm the banana leaves above a hot stove burner for 15 seconds to soften them, then use to line an 8 by 8 inch (20 by 20 cm) baking dish (cut the banana leaves into large, thick strips if necessary). Brush the banana leaves with 1 tbsp melted butter. Preheat the oven to 375 F (190 C).
Whisk together the rice flour, baking powder, and salt in a medium bowl. Whisk sugar, coconut milk, eggs, and 6 tbsp butter in a large bowl. Add the dry ingredients to the wet ingredients and whisk thoroughly to combine.
Pour the batter into the banana leaf lined cake pan. Place in the oven and bake for 20 minutes.
Sprinkle the top of the cake with toasted coconut and let rest for 5 minutes. Remove the cake from the cake pan and banana leaves, slice, and serve warm.